Local Flavor: Recipe for a grilled Caesar salad

Jan. 2, 2014

Written by

Shawn Cally

Free Press columnist

Here is one of the most popular dishes at the Tavern. I have dragged this dish around with me for 10 years. I donít really remember where I saw it first but I have really liked this dish from the beginning. I think it takes a classic and twist it up. For me, I think it makes it a little better. Some people will disagree with me and say the classic is better. So try it out and you can decide which you like best. To grill or not to grill?

Salad

If you are going to grill outside, get your grill on high and let it warm up.

To make the dressing, mix the anchovies, garlic, lemon juice, egg yolks, mustard, Tabasco and Worcestershire in a blender. Slowly begin to add the oil, the dressing will start to thicken; add a third of the water to thin the dressing down. Add the rest of the oil while continuing to blend. Add a little more water to get dressing to a good consistency then add Parmesan and black pepper.

Now, here comes the fun part. You want to rub the dressing all over the romaine make sure you get in between the leaves. Once you have all of them done, you get to brave the cold and go put the romaine on the grill. The great news is you wonít be outside for long. Cook for about 3 to 4 minutes on each side. It is OK if the grill flames up a little bit just move the lettuce out of the flame. We want the inside of the romaine to be cool and crisp with the outside to have a little char.

I like to cut the romaine in half again better for eating, add the lemons, baguette and the shaved Parmesan over the top.